TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 butternut squash, about 1 pound/450 g
  • 1 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • A few sprigs fresh thyme
  • A few bay leaves
  • 1 to 2 tablespoons butter
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Directions

Heat the oven to 400 degrees F/200 degrees C.

Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.

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5

Newest Ratings and Reviews

Read all 7 reviews

  • on November 19, 2014

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    I am so in debt for you for this dish. I was never a squash eater but you have completely reformed me starting with this dish. Thanks.

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  • on November 25, 2013

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    I made these yesterday and adored them! I could not stop eating them and could have eaten the whole tray before it ever got to the table but restrained myself! I left the peel on which I really liked but it took away from the dish for my husband. I'll try it peeled next time and will see which I prefer. The squash flavor becomes so concentrated & sweet, it's incredible! I've roasted butternut squash many different ways but it's never come out like this. Slicing it very thin like that seems to really change the result. I've roasted it cubed, cut in half & in quarters but it's never been so luscious & sweet. You must try it!!

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  • on October 26, 2013

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    I did peel the squash's very outside layer (whatever the vegetable peeler could take off and it was just fine. This was the first time I'd ever eaten butternut squash, so had no idea what to expect. I'm now a fan and will definitely make this again as even the rest of the family like it as well.

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